Chocolate-Raspberry Layer Cake

Ingredients

• 1 large eggs 
• 1 large egg white 
• 1.8 cups chocolate fudge cake mix ( half of an 18.25-ounce package such as Betty Crocker)
• 0.7 cup milk 1% low-fat
• 0.8 cup low-sugar raspberry spread divided
• 0.5 teaspoon cocoa unsweetened
• 1.5 tablespoons vegetable oil 
• 1.5 cups non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• bowl
• oven
• wire rack
• blender
• spatula

Directions

1. Preheat oven to 35
2. Combine first 5 ingredients in a large bowl; beat with a mixer at low speed 30 seconds or until moistened. Scrape sides of bowl with a rubber spatula; increase to medium speed, and beat 1 minute or until well blended.
3. Pour batter evenly into 2 (8-inch) square cake pans coated with cooking spray. (
4. Layers will be thin.)
5. Bake at 350 for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes.
6. Remove from pans; cool completely on wire rack.
7. Place one layer on a plate; top with 1/2 cup raspberry spread. Top with second cake layer.
8. Cut cake in half, forming two rectangles.
9. Spread remaining 1/4 cup raspberry spread over top of one rectangle.
10. Place the other rectangle on top of spread to form 4 layers of cake with raspberry spread between the layers.
11. Spread whipped topping over top and sides of cake, and sift cocoa lightly over cake. Slice cake crosswise into 8 slices.